Falafel Buddha Bowl

Name: Falafel Buddha Bowl
Cuisine: Asian, Middle Eastern
Ingredients: 2 1/2 cups sprouted chickpeas; 1 cup sun-dried tomatoes (soaked for 20 minutes); 3/4 white onion onion (chopped); 1/2 cup white sesame seeds; 1/4 cup parsley (chopped); 1/4 cup flax meal; 2 cloves garlic; 3 teaspoons cumin; 1 teaspoon coriander; 2 tablespoons lemon juice; 1 teaspoon salt; pepper to taste; Kale (chiffonade); Carrots (shredded); Red Cabbage (shredded); Sprouts of choice; 1/4 cup white sesame seeds; 1/2 zucchini (peeled); 1 clove garlic; 2 tablespoons coconut nectar; 1 tablespoon lemon juice; dash of salt

6 steps

Sprouted chickpea raw vegan falafel buddha bowl.

Updated at: Thu, 17 Aug 2023 03:57:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories3092.4 kcal (155%)

Total Fat99.3 g (142%)

Carbs443.7 g (171%)

Sugars115.5 g (128%)

Protein146.6 g (293%)

Sodium2972.4 mg (149%)

Fiber98.5 g (352%)

% Daily Values based on a 2,000 calorie diet

Instructions

Falafel

Step 1

Place sprouted chickpeas, sun-dried tomatoes, 1/2 white onion, lemon juice, garlic, cumin, coriander, salt and pepper in the food processor and process until combined. Add a little water if needed.

Step 2

Transfer mixture to a bowl and add parsley, flax meal and the rest of the onion and mix well.

Step 3

Take a golf ball size of the falafel mixture and form into small patties with your hands. Coat each patty in white sesame seeds and place on a dehydrator tray.

Step 4

Dehydrate for 6 hours at 115 F.